BIOACTIVE COMPONENTS CHANGES DURING PROCESSING METHOD OF TABLE OLIVES.

The aim of this study was to investigate the effect of processing
methods on the bioactive components in table Manzanilla olives
variety (green and black). Moisture, oil, protein, reducing sugar, fiber,
ash, total polyphenols, chlorophyll content (a and b), anthocyanins,
minerals pattern by (Atomic absorption) and phenolic composition by
(high performance liquid chromatography, HPLC) were determined in
olive fruits processed by different methods (in brine, Spanish,
Californian and naturally black). PH values, Nacl content, Titratable
acidity were also determined in the brine. Results indicated that total
polyphenols, anthocyanins and chlorophyll content (a & b) were
significantly decreased in case of Spanish and Californian methods of
green olives. Also, pH values were significantly decreased during the
fermentation period (12 months), whereas titratable acidity and Nacl
content were increased.
Tyrosol and hydroxyltyrosol being the main polyphenols in
Manzanilla olive fruits (green and black). On the contrary, the results
obtained in this work indicate that table olives can be considered as a
good source of phenolic compound as natural antioxidants, although
their concentration depends on olive variety and processing methods
used.